Yogurt Panna Cotta

Ingredients

• 2 teaspoons gelatin powder unflavored (a)
• 3 strips orange peel (orange part only; each)
• 1.7 cups yogurt plain (see notes)
• 0.5 teaspoon salad oil 
• 0.5 cup sugar 
• 1  teaspoon vanilla extract split
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• knife

Directions

1. In a small bowl, sprinkle gelatin over 1/4 cup cream.
2. Let stand, without stirring, until gelatin is soft, about 10 minutes.
3. Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering.
4. Remove from heat.
5. Add gelatin mixture and stir until gelatin is completely dissolved.
6. Pour into a large bowl.
7. Remove vanilla bean and orange peel and let cool 10 minutes.
8. Add yogurt (and vanilla extract, if using) and stir until well blended.
9. Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.
10. Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.